This is one of those classic dinnertime meals. When I was growing up, if it was chicken night, this was the dish. You'll notice that in this recipe, I leave the skin on the chicken while it cooks. If you pull it off before baking, you'll lose the flavor and your chicken will come out as dry as particle board. So bake the chicken with the skin on and then pull it off before you chow down. The lemon-pepper flavor cooks down into the meat of the chicken.

Ingredients

Serves:Prep:2min|Cook:1hr 0min|Total:1hr 2min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

Directions

1.

Preheat the oven to 350°F. Arrange the chicken rib side down in a 12" x 9" baking dish. Sprinkle with the lemon-pepper seasoning. Bake for 1 hour, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear. Remove the skin and enjoy.

Recipe Tips

I like to use a disposable aluminum baking pan with ridges to catch the grease and keep it away from the chicken as it cooks. You can also use a roasting pan and rack, but that means more cleanup.

Serving Suggestions

This recipe yields zero carbs, which means you can serve it with a side of steamed veggies, wild rice, or a small amount of bow-tie pasta.